Save Coq au Vin Rosé is a lighter, elegant twist on the classic French dish, featuring tender chicken braised in rosé wine with cream, mushrooms, and aromatic herbs. This dish transforms a rustic staple into a sophisticated masterpiece, perfect for a French-inspired dinner. The use of dry rosé wine provides a delicate acidity and a beautiful pink hue to the sauce, while fresh thyme and rosemary infuse the poultry with deep, earthy notes.
Save This preparation highlights the beauty of slow-cooking, allowing the chicken to absorb the floral notes of the rosé wine. By quartering the mushrooms and slicing the leeks, you create a texture-rich sauce that is both hearty and refined. It is a dish designed for those who appreciate the nuances of traditional French technique with a lighter touch.
Ingredients
- Poultry: 1.5 kg (about 3 1/4 lbs) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- Marinade & Sauce: 500 ml (2 cups) dry rosé wine, 2 tbsp olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 2 carrots (peeled and sliced), 200 g (7 oz) cremini or button mushrooms (quartered), 1 small leek (white and light green parts, sliced), 2 tbsp tomato paste, 1 tbsp all-purpose flour (optional, for thickening), 200 ml (3/4 cup + 1 tbsp) heavy cream, 1 bay leaf, 4 sprigs fresh thyme, 1 sprig fresh rosemary, salt and freshly ground black pepper (to taste)
- Garnish: 2 tbsp fresh parsley (chopped)
Instructions
- 1
- Pat chicken pieces dry and season with salt and pepper.
- 2
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown chicken on all sides in batches, about 5 minutes per batch. Transfer chicken to a plate.
- 3
- In the same pot, add onions, carrots, and leek. Sauté for 4–5 minutes until softened. Add mushrooms and cook another 3 minutes.
- 4
- Stir in garlic, cook for 1 minute. Add tomato paste and cook for 1 minute more.
- 5
- Sprinkle flour (if using) over vegetables and stir to coat.
- 6
- Pour in rosé wine, scraping up browned bits from the pot. Return chicken to the pot. Add bay leaf, thyme, and rosemary.
- 7
- Bring to a simmer, cover, and cook gently over low heat for 45 minutes until chicken is very tender.
- 8
- Remove herbs. Stir in cream and simmer uncovered, 5–10 minutes, until sauce is slightly thickened and glossy. Adjust seasoning to taste.
- 9
- Serve chicken and sauce garnished with fresh parsley.
Zusatztipps für die Zubereitung
A large Dutch oven or heavy pot is essential for heat retention and even cooking. Use a wooden spoon to scrape the browned bits after deglazing with the wine, as this adds immense flavor. Make sure you have your measuring cups and spoons ready to maintain the balance of herbs and wine.
Varianten und Anpassungen
For a richer flavor profile, you can add a splash of cognac or substitute some of the wine with chicken stock. If you are looking for a lower fat option, swap the heavy cream for half-and-half or tangy crème fraîche. To keep the dish gluten-free, simply omit the optional all-purpose flour.
Serviervorschläge
Serve this elegant Coq au Vin Rosé alongside buttered potatoes, crusty French bread, or a bed of fluffy white rice to soak up the glossy, pink-hued sauce.
Save With 540 calories and 42g of protein per serving, this Coq au Vin Rosé is as nourishing as it is delightful. Whether you're hosting a dinner party or enjoying a cozy night in, this French classic twist brings a touch of Paris to your table.
Recipe FAQ
- → Can I use boneless chicken for this dish?
While bone-in pieces are recommended for maximum flavor and moisture, you can use boneless thighs. Reduce cooking time to 30-35 minutes and check for doneness earlier.
- → What type of rosé wine works best?
Choose a dry rosé wine with good acidity. Avoid sweet or overly fruity varieties. A Provence-style rosé or a dry Spanish rosado works wonderfully for braising.
- → How can I thicken the sauce without flour?
Simply simmer the sauce uncovered for a longer period after adding the cream. The natural reduction will concentrate flavors and thicken the consistency without any flour.
- → Can I prepare this dish ahead of time?
Yes, this dish actually improves when made ahead. Prepare through step 7, cool completely, and refrigerate. Reheat gently, then add cream and finish as directed.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of wine or broth if the sauce has thickened too much.
- → Can I substitute the heavy cream?
Absolutely. Crème fraîche adds a tangy richness, while half-and-half creates a lighter version. For dairy-free, try coconut cream, though the flavor profile will change slightly.